I was so happy for the 4th of July to roll around, because we were having our first holiday feast in our new house. I actually cooked in my new kitchen and our guests got to see the new place for the first time. It’s so much fun to give the grand tour. It was also the first time I grilled outside this summer, so I was really happy to see that black char on all the meats and vegetables. You know how good it makes everything taste. I made a charmoula sauce to drizzle over everything, which is similar to a chimichuri, adding the herbal notes of Italian parsley and cilantro. And to top it all off, a Blueberry Pudding Cake. To me, the 4th of July wouldn’t be complete without blueberries. Oh yeah!
Ready and waiting in all their colorful and beautiful glory.
A big platter of grilled veggies. I love those black-edged red onions, soft and sweet in the center and the crusty little red potatoes. The veggies were simply brushed with olive oil, salt and pepper and grilled. The potatoes were boiled until done, cooled, cut in half, skewered, brushed with olive oil and then BBQ heaven. With grill marks.
Grilled Rib Eye, black on the outside and red in the middle. Yes!
Grilled shrimp, which was marinated in the sauce from my Bacon Wrapped Shrimp recipe, and grilled pineapple. I love that sweet caramelized stuff.
My plate of grilled deliciousness, with charmoula spooned over all. Perfect.
I hope your summer is filled with family, friends, BBQ’s and charred grilled food. Hooray!
Click here for Blueberry Pudding Cake and Charmoula Recipes
Blueberry Pudding Cake
1/3 cup sugar
¼ cup cold water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups blueberries (approx 10 oz)
1 cup all-purpose flour
1 ¾ teaspoons baking powder
1 teaspoon kosher salt
1 large egg
½ cup sugar
½ cup whole milk
1 stick (1/2 cup) butter, melted and cooled slightly
1 teaspoon vanilla
1. Preheat oven to 375 degrees F with oven rack in middle position. Butter a 9-inch square baking pan.
2. Stir together 1/3 cup sugar, water, lemon juice and cornstarch in a small saucepan until cornstarch is completely dissolved.
3. Add blueberries and bring to a low boil, then turn down the heat and simmer for 3 minutes, stirring occasionally. Remove from heat.
4. In a medium bowl, whisk together the flour, baking powder, salt and ½ cup sugar.
5. In a large bowl, whisk together egg, milk, cooled melted butter and vanilla. Add the flour mixture and whisk together until just combined.
6. Pour batter into baking pan and spread evenly. Pour the blueberry mixture evenly over batter (berries may sink).
7. Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool on a rack. Best eaten warm with vanilla ice cream.
Note: Cake can be made 1 day ahead, cooled completely uncovered, then kept at room temperature, securely covered with foil.
¼ cup lemon juice
¼ cup red wine vinegar
6 garlic cloves, minced
1 teaspoon paprika
½ cup Italian parsley, minced
½ cup cilantro, minced
½ to 3/4 cup olive oil, to your taste
Kosher salt and ground black pepper
1. Whisk all ingredients together in a medium bowl. Mix thoroughly before spooning on vegetables or meats.